I love these Cinnamon Toast Crunch Cupcakes. They are fantabulous! Cinnamon Toast Crunch is one of my favorite cereals. It is not my only favorite, but one of them, so when I was making these I was really excited. These cupcakes are easy to make. They do take a little time, but nothing too strenuous. I promise you won’t be worn out from making them. 🙂
The aroma of the cinnamon through the house was amazing. It smelled like fall. I love the fall season smells. Fall is upon us and I couldn’t be more excited. It is one of my favorite seasons of the year. All the smells and the temperature before the freezing cold and after the hot summer is something that amazes me.
These Cinnamon Toast Crunch Cupcakes definitely have a unique taste that I am sure you will enjoy. They have just the right amount of Cinnamon and burst with the cereal taste as well. My daughter doesn’t allow these cupcakes to stick around long when I make these.
Don’t they look delicious? I love them and so does my daughter. I told her the next time we have these, she is going to have to help make extra just to make up for the ones that she eats. She sure does have a sweet tooth.
Try these amazing Cinnamon Toast Crunch Cupcakes. Make them for dessert, a treat, for a fall party, or whatever it may be. They are AH-mazing! The icing is just as delicious! If you make these, come back and tell me and let me know if you did anything differently from the recipe below. Would you make the frosting the same color? Maybe use a different type of cereal? Whatever you decide, I am sure they will be just as delicious as the ones I have made here.
Cinnamon Toast Crunch Cupcakes Recipe!
I sure hope you enjoy this yummy recipe for Cinnamon Toast Crunch Cupcakes! Enjoy!
Ingredients
- Vanilla Cupcake Ingredients:
- 1 C sugar
- 1 3/4 C cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 stick unsalted butter, room temperature
- 2 eggs, room temperature
- 1/3 C sour cream
- 1 TBSP vanilla
- 2/3 C whole milk, room temp
- 1 box of cinnamon toast crunch
- Cinnamon Frosting Ingredients:
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- 1 TBSP cinnamon
Instructions
Vanilla Cupcake Directions:
- Preheat oven to 350 degrees.
- Line cupcake pan with paper liners.
- Put sugar, cake flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat with an electric mixer for about 1 1/2 minutes. Mix well.
- Scoop in the butter mixing on medium to low speed for about 2 minutes.
- The batter will have an appearance of small crumble pieces.
- Whisk the eggs, sour cream, cinnamon and vanilla together until the texture is smooth.
- Pour the liquid mixture in with the dry ingredients beating until combined on medium.
- Reduce speed to low while gradually adding milk to the above mixture.
- Spoon the batter into the lined cupcake tins until 2/3 rds filled.
- Bake on 350 degrees for 18-20 minutes or until an inserted toothpick comes out clean.
- Take out of oven allowing the cupcakes to remain in the cupcake pan to cool for several minutes.
- Transfer the cupcakes to a wire rack until totally cool.
- While cupcakes are cooling, do the following..
- Scoop some cereal into a small ziplock bag and use a rolling pin to crush the cereal to fine like.
Frosting Directions:Cream the butter, vanilla cinnamon, and powder sugar until it looks light and creamy.
- If it doesn't cream add 3-4 TBSP of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by doing the following....
- Taking a spoonful of frosting and turning the spoon upside down.
- If it falls off add more powder sugar
- If ready scoop the frosting into a pastry bag with a large star tip.
- Frost the cooled cupcakes
- Sprinkle a little bit of the crushed cinnamon toast crunch and top with a cinnamon toast crunch.
Here are a few more cupcake recipes I think you’ll enjoy.
